Dragon Calamari

 India Joze's Dragon Calamari is a signature dish featuring fried squid in a bold black bean, ginger, and garlic sauce, often with cayenne, red peppers, and a touch of balsamic vinegar. It balances spicy, savory, and umami flavors, creating a distinct "Dragon" style calamari. 

Ingredients (Based on India Joze's Published Recipe):

• 3 lbs calamari, cleaned
• 1 tbsp peanut oil
• 1/4 tsp cayenne (adjust for heat)
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp black bean sauce, mashed
• 1/2 cup chicken stock
• 1 red onion, slivered
• 1 red pepper, slivered
• 1 tsp balsamic vinegar
• 1 tsp cornstarch (mixed with water)
• Cilantro for garnish 

Method:

1. Prep: Clean and slice the calamari into rings and tentacles. Ensure they are dry.
2. Sauté Aromatics: Heat peanut oil in a wok or large pan over high heat. Add garlic, ginger, cayenne, and black bean sauce, stirring until fragrant.
3. Cook Calamari: Add the calamari rings and tentacles. Stir-fry rapidly for 1-2 minutes until they start to turn opaque.
4. Add Veggies & Sauce: Add the slivered red onion and red pepper, stir-frying until tender-crisp.
5. Thicken Sauce: Pour in the chicken stock and balsamic vinegar. Stir in the cornstarch slurry and cook until the sauce thickens slightly and coats the calamari, about 1 minute.
6. Serve: Remove from heat immediately to prevent rubbery calamari. Garnish with fresh cilantro and serve immediately. 

Black Peppercorn Syrup

 Peppercorn Syrup

1. Simple Black Peppercorn Syrup

This versatile syrup works well in whiskey cocktails or paired with fresh berries. 

• Ingredients: 1 cup water, 1 cup sugar, 1 tablespoon whole black peppercorns (lightly cracked).
• Instructions:
  1. Combine water, sugar, and peppercorns in a saucepan over medium heat.
  2. Stir until the sugar is dissolved.
  3. Bring to a low simmer for 5–10 minutes.
  4. Remove from heat, let cool, and strain out the peppercorns.